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Author Notes: I've had Bert Greene's wonderful cookbook, Greeene on Greens, for a long time and found that his pumpkin pie was my favorite. I was looking up the recipe for Thanksgiving and found notes about variations I made --some that I liked (upping the eggs; using all milk; changing the spices; adding rum) and some not so much (pecan halves on top--they got soggy). What I love about this recipe the technique of separating the eggs and beating the stiff egg whites into the custard--it makes a light and fluffy filling. I also love the taste of Grade B maple syrup--it adds complexity without making it unrecognizable as pumpkin pie. - drbabs

Makes 1 10" pie

1 10" unbaked pie shell of your choice

1 1/2cups pureed cooked pumpkin or canned pumpkin

2tablespoons unsalted butter, melted

1/2cup dark brown sugar

1/4cup Grade B maple syrup

1teaspoon ground cinnamom

1/2teaspoon ground allspice

1/4teaspoon ground clove

1pinch kosher salt

1tablespoon dark rum (optional)

4 large eggs, separated

3/4cup whole milk

Prepare pie crust according to your favorite recipe. Roll the pastry out and line a 10-inch pie plate. Trim and flute the edges. Heat oven to 350.

Beat egg whites with a pinch of kosher salt until stiff. Gently fold them into the pumpkin mixture. Pour into pie shell and bake in a preheated 350-degree oven about 50 minutes, or until a toothpick inserted in the center comes out clean.

Made this for Thanksgiving and it is now my favorite for pumpkin pie. The egg whites make it lighter than my old standard. I bashed up the cloves and allspice in a mortar and pestle ... well worth doing, the taste was startlingly fresh and spicy and the kitchen smelled wonderful. Thanks as always for your well thought out recipes!